Crispy Lavash Pizza Recipe with Pepperoni is a 10-minute meal, thin-crust, family-friendly recipe that makes weeknight dinners stress-free. This lavash flatbread recipe layers mozzarella, pepperoni, and seasoning on lavash bread, then oven-bakes into a cracker-like crust with bubbly cheese.
For more fun pizza recipes, check out our Pizza Egg Rolls, Texas Toast Pizza, or Triscuit Pizza.
Crispy Lavash Pizza Recipe at a Glance 🔎
- 🕒 Prep Time: 5 minutes
- ⏱️ Cook Time: 5 minutes
- 👥 Servings: 2-4
- 🔥 Cook Method: Oven-Baked
- 🍽️ Cuisine: Italian-American
- 👩🍳 Pair With: Simple Italian Salad, Garlic Knots, Roasted Broccoli
- ⭐ Difficulty Level: Easy
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We like serving this in squares for parties. It disappears faster than any appetizer on the table. ~Jami
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Why We Love This Recipe
- Quick & Easy: Ready in just 10 minutes with minimal cleanup.
- Crispy Texture: Lavash turns cracker-thin with golden edges.
- Family-Friendly: Kids love customizing their own toppings.
- Budget-Friendly: Made with pantry and fridge staples.
Lavash Pizza with Pepperoni Ingredients
Here's what you'll need to make this lavash pepperoni pizza at home:
- Lavash Flatbread: Thin sheets that bake up crisp like crackers.
- Olive Oil: Brushed lightly to help with browning and prevent sogginess.
- Whole-Milk Mozzarella: Hand-shredded for creamier melt and bubbly top.
- Pepperoni: Classic topping that crisps and curls in the heat.
- Italian seasoning: Quick herbal boost for balance.
- Optional: Red pepper flakes for heat or grated Parmesan for extra richness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Mozzarella Cheese: Try provolone or use part-skim cheese.
- Pepperoni: Use turkey pepperoni, grilled chicken, or roasted vegetables.
- Lavash: Use thin pita bread.
- Flavor: Try pesto, marinara, or pizza sauce instead of olive oil, or add garlic powder.
- Spice: Sprinkle chili flakes or hot honey drizzle.
- Presentation: Cut into squares for appetizers or wedges for pizza night.
How To Make Lavash Pizza with Pepperoni
STEP ONE: Preheat the Oven
Preheat the oven to 500°F. Line sheet pans with parchment paper.
STEP TWO: Prep the Base
Place lavash bread on pans and brush lightly with olive oil, focusing mainly around the edges.
STEP THREE: Add Toppings
Top each sheet with mozzarella, then layer pepperoni nearly to the edges. Sprinkle Italian seasoning.
STEP FOUR: Bake and Serve
Bake for 3-5 minutes until cheese is melted and edges are crisp.
Cool slightly, slice, and serve hot.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Bake at a high temperature for crisp edges.
✔️ DO Shred whole milk mozzarella instead of buying the pre-shredded variety.
❌ DO NOT Overload with sauce. Lavash can't hold heavy toppings.
Storage
Store leftover Lavash pizza in an airtight container in the fridge for up to two days. To reheat, warm the pizza in the oven or toaster oven until the edges turn crisp again. For meal prep, you can assemble the lavash with cheese and toppings, cover it well, and refrigerate it for up to 24 hours before baking.
Recipe FAQs
The best way to prevent soggy lavash pizza is to pre-bake the flatbread for a few minutes or brush it lightly with olive oil before adding toppings. Avoiding sauce and watery vegetables also helps the thin crust stay crisp and cracker-like.
Absolutely. You can cook lavash pizza in the air fryer at 375°F for about 4-6 minutes until the cheese is melted and bubbly. This method creates an ultra-crispy crust and is perfect for quick weeknight meals or a family pizza night without heating the oven.
No, lavash and pita are different types of flatbreads. Lavash is very thin and bakes into a cracker-like crispy crust, while pita bread is thicker, chewier, and often forms a pocket. For thin-crust pizza lovers, lavash bread is the better choice.
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📖 Recipe
Lavash Pizza Recipe with Pepperoni (Simple Flatbread Pizza)
Equipment
- Large sheet pan or two smaller sheet pans
- Parchment paper
- Pastry brush for olive oil
- Sharp knife or pizza cutter
Ingredients
- 2 sheets Lavash flatbread (such as Joseph's flax, oat bran, & whole wheat)
- 1 to 2 tablespoons olive oil for brushing
- 8 ounces whole milk mozzarella shredded (about 2 cups total)
- 30 to 40 slices pepperoni 15-20 per sheet, depending on size
- ½ teaspoon Italian seasoning sprinkled over the cheese
- Optional: red pepper flakes or grated Parmesan
Instructions
- Preheat oven to 500°F with a rack positioned in the upper-middle of the oven. Line a large sheet pan (or two smaller sheet pans) with parchment paper.
- Place the lavash sheets on the pan, leaving a small space between them. Lightly brush olive oil across the surface, focusing on the edges to help the crust crisp.
- Sprinkle each lavash with about 1 cup shredded mozzarella. Arrange pepperoni evenly across the surface so the pizza is well covered, then sprinkle with Italian seasoning.
- Bake for 3 to 5 minutes, until the cheese melts and bubbles and the edges turn crisp and golden.
- Allow the pizza to cool slightly, then slice and serve hot.
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Notes
- Preheat the oven to 500°F so the lavash crisps quickly and the cheese melts evenly.
- Spread the mozzarella evenly so every slice has good coverage without weighing down the thin crust.
- Arrange the pepperoni in a single layer so the edges can curl and crisp instead of steaming under too much topping.
- Let the pizza cool for about 1 minute before slicing so the cheese settles and the crust stays crisp.
Jami Powell says
We call these "pizza crackers" at our house, and we make them often. They're so easy!